High protein, bold flavor, weeknight easy
If you love Mexican-inspired food but you’re keeping an eye on carbs, these green chile chicken enchiladas are about to become a staple. They’re filling, saucy, cheesy, and that lime at the end? Game changer.
Ingredients
• Shredded cooked chicken
• 2 cans green chili sauce (medium)
• 3 tbsp diced Ortega green chilis
• Mission Carb Balance tortillas
• Lucerne queso quesadilla cheese, shredded
• Avocado oil cooking spray
• Sour cream, fresh cilantro lime — for topping
Instructions
Spray a pan with avocado oil and add your shredded chicken, one can of green chili sauce, and the diced green chilis. Cook for 5–7 minutes until the chicken is well coated and saucy.
Scoop the chicken mixture into each tortilla, sprinkle with cheese, and roll. Repeat until you have about 5–6 enchiladas. Pour the second can of green chili sauce over the top in your baking dish, then bake at 375°F for 15 minutes.
Top with sour cream, cilantro, and a generous squeeze of lime. Want more citrus punch? Don’t be shy with it.
Why it works nutritionally: Using pre-cooked shredded chicken keeps this recipe quick without sacrificing protein. The Mission Carb Balance tortillas keep the carbs low without sacrificing texture, and the queso adds satisfying fat and calcium. This is the kind of meal that keeps you full.
Per Serving (2 enchiladas)
Based on 5–6 enchiladas total Calories ~320–380 kcal Protein ~28–32g Total Carbs ~18–22g Net Carbs ~10–14g Fat ~14–18g Fiber ~8g
Estimates based on common serving sizes for the brands used. For exact macros plug into MyFitnessPal or Cronometer.
Diet and Fries 
Leave a comment